Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-02 DOI:10.1007/s10068-024-01756-0

Xiaowei Yu, Minghui Yue, Shanshan Zhang, Ting Li, Dongliang Zhang, Xin Wang, Yubin Zhao, Jing Wu, Chenjie Wang, Chengye Ma

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引用次数: 0

Abstract

This study investigated the functional and structural properties of extrudates produced via high moisture extrusion technology, employing cornmeal (CM), pea protein isolate (PPI), and wheat gluten (WG) at different ratios (CM:PPI:WG = 0:70.0:30.0, 17.5:52.5:30.0, 35.0:35.0:30.0, 52.5:17.5:30.0, and 70.0:0:30.0 w/w). The results indicated that the addition of cornmeal reduced the water holding capacity, oil holding capacity, and nitrogen solubility index of the extrudates. Extrudates without cornmeal exhibited the highest hardness (15,924 ± 1138 g) and the best fibrous texture. Concurrently, changes in the secondary structure of the proteins were observed: the content of random coils, β-sheets, and α-helices decreased, while the content of β-turns increased with greater cornmeal content. In addition, hydrogen bonding in the CM-PPI-WG blend was a major force for structural formation and stability. Overall, cornmeal demonstrates significant potential as a critical component in the development of innovative extrudates.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.